Skate with Hazelnuts & Cauliflower in a Warm Caper, Mustard & Golden Raisin Sauce

This dish was good… so good!   If you are looking for a full meal that has developed and rounded flavors and is quick and easy to make - look no further.   The sauce really pops.  Between the capers, the mustard, and the raisins cooked in with the roasted hazelnuts and cauliflower, the flavors are unexpected and wonderful all at the same time.  Top it with a delicate skate and this dish is really one of my new favorites.  I can’t wait to make it again.  Give it a try, because I know you’ll love it too.

Skate with Hazelnuts & Cauliflower in a Warm Caper, Mustard & Golden Raisin Sauce

Serves: 2        by: Natalie Emerson

INGREDIENTS:

230 grams Cauliflower florets, stems not included

2 Tsp Canola Oil

Salt & Pepper, to taste

40 grams Whole Hazelnuts

4 Cloves Garlic, roughly chopped

4 Tbls Olive Oil

4 Tbls Dijon Mustard

2/3 Cup Drained Capers

½ Tsp Grated Lemon Zest

20 grams Flat Leaf Parsley, roughly chopped

2 Tbls Golden Raisins

½ Stick Unsalted Butter

1 Tbls Water

2 Tbls Chicken Stock

2 Skate fillets

¼ Cup Wondra Flour (or All Purpose flour if you don’t have Wondra)

Salt & Pepper, to taste

1 Tbls Canola Oil

PROCEDURE:

Preheat oven to 400°F. Prep the cauliflower. Cut all of the stems off and reserve the florets only. Break the florets up into little pieces. On a sheet pan, add the cauliflower and sprinkle with canola oil, salt and pepper. Mix up with hands. On the side of the pan, add the whole hazelnuts. Cook 5 minutes and then take the hazelnuts out but leave the cauliflower in to cook another 10 minutes for a total cook time of 15 minutes. When you have taken the hazelnuts out, roughly chop them. Put the roasted cauliflower and chopped hazelnuts aside.

In a food processor, add the garlic, olive oil, Dijon mustard, capers, lemon zest, flat leaf parsley, and golden raisins. Blend until a thick paste is formed. Put aside.

Prep your fillets. Pat them dry with paper towels. Sprinkle both sides with salt and sprinkle black pepper on the non-presentation side (the side that will be sitting on the plate when you serve it). Then pat both sides with Wondra flour, wiping off any excess. Heat a sauté pan over moderate heat. Then add the canola oil, swirl around and let warm. When the oil is hot, put the presentation side of the fish down in the pan to cook first. Pat down the fish in the pan as it will want to rise and curl as it heats. This will help it keep its shape. After about 5 minutes, when that side is golden brown, flip the fish to finish cooking on the other side. Cook about three minutes more or until done. Pat dry on a paper towel before plating.

To finish the sauce and garnish… In a clean, warm sauté pan, add the butter and the tablespoon of water. Keep whisking it as the butter melts. Once the butter fully melts, add the hazelnuts. Mix for a minute and then add 2/3 of the the caper paste. Whisk so that everything becomes combined. When it starts to simmer, add the chicken stock and simmer while mixing for a couple of minutes. Then add the cauliflower, mix, and turn off the heat.  (You will not need the remaining third of the caper sauce, you can reserve it for another use)

To plate, spoon the caper sauce with hazelnuts and cauliflower onto the plate. Top with the warm fish. Serve immediately and enjoy!